Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Non-fat Greek Yogurt; 1/4 scoop Vanilla Protein Powder; 2 oz Light Cream Cheese; 1/4 cup Almond Flour; 1.5 tbsp Maple Syrup; 1/2 cup Mixed Berries; 1.5 tsp Coconut Oil; 1 large Egg White

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked almond-crust cheesecake made with protein-rich Greek yogurt and vanilla, topped with a vibrant medley of juicy mixed berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32g

Fat

31.8g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt

1/4 scoop Vanilla Protein Powder

2 oz Light Cream Cheese

1/4 cup Almond Flour

1.5 tbsp Maple Syrup

1/2 cup Mixed Berries

1.5 tsp Coconut Oil

1 large Egg White

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat the oven to 325°F and lightly grease a small springform pan.
2
Combine the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
Bake the crust for 8 minutes then remove from the oven to cool slightly.
5
In a large mixing bowl, whisk together the Greek yogurt, light cream cheese, vanilla protein powder, maple syrup, and egg white until the batter is completely smooth.
6
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
7
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
8
Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours.
9
Top with the fresh mixed berries just before serving for a burst of natural sweetness.